Japanese Small Bite Appetizer

Directions

For the Sashimi

1. Slice the tuna into sashimi-sized pieces. Plate a small bunch of daikon and top with the tuna. Finish with ponzu sauce and microgreens

For the Onirgi

1. In a small bowl, combine the miso, sugar, and mirin. Set aside
2. Prepare a small bowl of water and 2 teaspoons kosher salt. Wet your palms with water, dip your fingers into the salt and rub into your palms. Then, using a rice scooper, scoop 2-3 tablespoons of freshly cooked rice. Gently form the rice into a triangle shape
3. Heat the grapeseed oil in a nonstick pan. Cook the bottom of the rice until golden brown on both sides. Reduce the heat to low and brush or spoon the miso sauce on top of the rice balls
4. Flip the miso side to cook for just 10-15 seconds. Then, brush the sauce on the other side and flip to cook for 10-15 seconds
5. Serve each rice ball wrapped in a shisho leaf or strip of nori

For the Chicken Karaage

1. Season the chicken thighs well with salt
2. Combine the garlic, soy sauce, sesame oil, beaten egg, and sake, allow chicken to marinate in this mixture for at least 30 minutes or overnight
3. Combine the potato starch and flour, coat the chicken well in this dry mix
4. Heat the grapeseed oil for 325 degrees F and fry the chicken until crispy and cooked through
5. To serve, melt the butter and incorporate the crushed Calabrian chili pepper, vinegar, and maple syrup
6. Reheat the oil to 350 degrees F and fry the chicken again until extremely crispy
7. Drain well and toss in the Calabrian chili sauce. Garnish with parsley and a lemon wedge